Best 10 Cocoa Cookies With Cocoa Glaze Recipes

SOFT COCOA COOKIES

Steps:

• Cream butter and brown sugar;add egg.
• Sift dry ingredients and add to butter/sugar mixture alternately with milk.
• Add vanilla.
• Drop by spoonfuls on ungreased cookie sheet.
• Bake 8-12 minutes at 400°F; do not overbake.
• Ice with chocolate icing, if desired.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

COCOA POWDER COOKIES.

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Make sure that the butter is at room temperature, or put the butter in the microwave for about 15 seconds just to soften it up.
• Using a mixer, cream the butter, brown sugar and granulated sugar until light and fluffy.
• Add the egg and vanilla extract and mix until combined.
• In a separate bowl, sift the flour, cocoa powder, baking soda and salt.
• Add the dry ingredients into the wet ingredients and mix until everything is incorporated and you're left with a luscious chocolate dough.
• Make truffle-sized balls and place them on a parchment lined baking sheet.
• Bake for exactly 8 minutes--no longer--no less.
• Let them cool.
• Enjoy! :).

FROSTED COCOA COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 13-16 minutes or until set. Remove to wire racks to cool., For frosting, in a small bowl, combine the butter, confectioners' sugar, cocoa and extract. Add enough milk to achieve desired consistency. Drizzle over cookies.

CHEWY CHOCOLATE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.

COCOA SURPRISE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips. , Roll into 1-1/2-in. balls. Press two to three frozen marshmallows into each; reshape balls. , Place 2 in. apart on ungreased baking sheets. Bake at 400° for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely.

FLOURLESS COCOA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• In a medium bowl, lightly whisk the eggs.
• Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky.
• Use a No. 30 (2-tablespoon) scoop to portion the batter onto the prepared baking sheets--stagger the cookies, leaving about 1 1/2 inches between them. Sprinkle a little Maldon salt on each cookie.
• Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center--that's exactly what you want. Cool the cookies completely on the pans.

COCOA SANDIES..

Steps:

• Preheat oven to 350*.
• In a large bowl, beat the butter, sugar and vanilla until creamy, about 3 minutes. add the cocoa and blend well.add the salt, then gradually add the flour, blending till smooth.
• On a lightly floured surface, roll the dough to about 1/2" thickness.
• Use a cookie cutter to cut out the cookies and transfer them to an ungreased cookie sheet. the scraps can be gathered and rerolled.
• Bake the cookies for about 20 minutes or until just firm.
• Cool slightly on sheet, then transfer them to a wire rack to cool completely.
• GLAZE: In a small saucepan, melt the butter over low heat, stir in cocoa and 1/4 cup of water. Cook over low heat, stirring constantly, until the mixture thickens and becomes smooth. Remove from the heat, and stir in vanilla. Gradually add the sugar, and salt stirring with a whisk until smooth. If need, add more water, 1 tsp at a time to achieve a spreadable consistency.
• To dip the cookies, tip the pan of chocolate toward you and dip about half of each cookie into the glaze.
• Place on a wax paper lined rack until the glaze is set.
• Store the cookies in layer, seperated by waxed paper.
• In tightly covered container in a cool, but not cold place.

HOT CHOCOLATE COOKIES WITH MARSHMALLOW GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine hot cocoa mix, 1/2 cup butter, and eggs in a large bowl; beat with an electric mixer until creamy. Add flour, baking powder, and salt gradually; mix well. Drop teaspoonfuls of the dough onto ungreased baking sheets.
• Bake in the preheated oven until edges are dry, about 8 minutes. Let cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely.
• Mix confectioners' sugar and milk together in a small bowl.
• Combine marshmallows and 1 tablespoon butter in a microwave-safe bowl. Microwave until marshmallows melt, about 30 seconds. Stir into confectioners' sugar mixture with a fork until smooth.
• Drizzle marshmallow glaze over cooled cookies. Let stand until set, about 15 minutes.

COCOA COOKIES WITH COCOA GLAZE

Steps:

• Preheat oven to 375°F.
• Sift dry ingredients together and set aside.
• Cream butter and sugar together.
• Add enough boiling water to cocoa to make a paste.
• Beat into butter mixture.
• Stir in milk, cinnamon and vanilla.
• Add flour mixture and stir to make a stiff dough.
• Roll out and cut out cookies.
• Place 2" apart on greased cookie sheet.
• Bake at 375° until lightly browned, about 10-15 minutes.
• Cool completely.
• For the glaze, combine butter and milk in top of double boiler and heat just until butter melts.
• Add enough boiling water to cocoa to make a paste.
• Stir cocoa mixture into butter mixture.
• Add vanilla, then powdered sugar.
• If glaze is too thick, add a little more milk.
• Frost cookies when cool.